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| The history of coffee goes at least as far back as the thirteenth century. The story of Kaldi, the 9th-century Ethiopian goat herder who discovered coffee while searching for his goats, did not appear in writing until 1671 and is probably apocryphal.[1] From Ethiopia, coffee was said to have spread to Egypt and Yemen. The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East, Persia, Turkey and northern Africa. Coffee then spread to Balkans, Italy and to the rest of Europe, to Indonesia and then to America. |
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| A coffee bean (Arabic بُن bunn) is a seed of the coffee plant, and is the source for coffee. It is the pit inside the red or purple fruit often referred to as a cherry. Even though they are seeds, they are incorrectly referred to as 'beans' because of their resemblance to true beans. The fruits - coffee cherries or coffee berries - most commonly contain two stones with their flat sides together. A small percentage of cherries contain a single seed, instead of the usual two. This is called a peaberry. Like Brazil nuts (a seed) and white rice, coffee seeds consist mostly of endosperm. |
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| Instant coffee also called soluble coffee and coffee powder, is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured. Examples of popular instant coffee brands are Folgers, Maxwell House, Nescafé and Starbucks VIA. Advantages of instant coffee include speed of preparation (instant coffee dissolves instantly in hot water), lower shipping weight and volume than beans or ground coffee (to prepare the same amount of beverage), and long shelf life — though instant coffee can spoil if not kept dry. Disadvantages include an inferior taste to freshly brewed coffee. |
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| Coffee culture describes a social atmosphere or series of associated social behaviors that depends heavily upon coffee, particularly as a social lubricant. The term also refers to the diffusion and adoption of coffee as a widely consumed stimulant by a culture. In the late 20th century, particularly in the Western world and urbanized centers around the globe, espresso has been an increasingly dominant form.
The formation of culture around coffee and coffeehouses dates back to 14th century Turkey. Coffeehouses in Western Europe and the Eastern Mediterranean were traditionally social hubs, as well as artistic and intellectual centers. For example, Les Deux Magots in Paris, now a popular tourist attraction, was once associated with the intellectuals Jean-Paul Sartre and Simone de Beauvoir. In the late 17th and 18th centuries, coffeehouses in London became popular meeting places for artists, writers, and socialites and were also the center for much political and commercial activity. Elements of today's coffeehouses (slower paced gourmet service, tastefully decorated environments, or social outlets such as open mic nights) have their origins in early coffeehouses, and continue to form part of the concept of coffee culture. |
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| Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso often has a thicker consistency than coffee brewed by other methods, a higher concentration of suspended and dissolved solids, and crema (meaning cream, but being a reference to the foam with a creamy texture that forms as a result of the pressure). As a result of the pressurized brewing process the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is the base for other drinks, such as a latte, cappuccino, macchiato, mocha, or americano. Espresso has more caffeine per unit volume than most beverages, but the usual serving size is smaller—a typical 60 mL (2 US fluid ounce) of espresso has 80 to 150 mg of caffeine, little less than the 95 to 200 mg of a standard 240 mL (8 US fluid ounces) cup of drip-brewed coffee. |
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| Coffee production in India is dominated in the hill tracts of South Indian states, with the state of Karnataka accounting 53% followed by Kerala 28% and Tamil Nadu 11% of production of 8,200 tonnes. Indian coffee is said to be the finest coffee grown in the shade rather than direct sunlight anywhere in the world. There are approximately 250,000 coffee growers in India; 98% of them are small growers. As of 2009, the production of coffee in India was only 4.5% of the total production in the world. Almost 80% of the country's coffee production is exported. Of that which is exported, 70% is bound for Germany, Russian federation, Spain, Belgium, Slovenia, United States, Japan, Greece, Netherlands and France, and Italy accounts for 29% of the exports. Most of the export is shipped through the Suez Canal. |
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| A latte is a coffee drink made with espresso and steamed milk. The term as used in English is a shortened form of the Italian caffè latte or caffellatte (pronounced [ˌkaffelˈlatte]), which means "milk coffee". The word is also sometimes incorrectly spelled latté or lattè in English with different kinds of accents, which can be a hyperforeignism (a mistake) or a deliberate attempt to help customers realize the word is not pronounced as this combination of letters would normally be interpreted by native speakers. In northern Europe and Scandinavia the term 'café au lait' has traditionally been used for the combination of espresso and milk, but this term is used in the US for brewed coffee and scalded milk. In France, 'caffè latte' is mostly known from American coffee chains; a combination of espresso and steamed milk equivalent to a 'latte' is in French called 'grand crème' and in German 'Milchkaffee' or 'Melange'.
Variants include replacing the coffee with another drink base such as masala chai (spiced Indian tea), mate or matcha, and other types of milk, such as soy milk are also used. |
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| In the economics of coffee, coffee is an important commodity and a popular beverage. Over 2.25 billion cups of coffee are consumed in the world every day. Over 90% of coffee production takes place in developing countries, while consumption happens mainly in the industrialized economies.
Worldwide, 25 million small producers rely on coffee for a living. For instance, in Brazil alone, where almost a third of all the world's coffee is produced, over 5 million people are employed in the cultivation and harvesting of over 3 billion coffee plants; it is a much more labour-intensive culture than alternative cultures of the same regions as sugar cane or cattle, as it is not subject to automation and requires constant attention. Coffee is also bought and sold as a commodity on the New York Board of Trade. This is where coffee futures contracts are traded, which are a financial asset involving a standardized contract for the future sale or purchase of a unit of coffee at an agreed price. The world's largest transfer point for coffee is the port of Hamburg, Germany. |
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| An espresso machine is used to produce the traditional Italian coffee beverage called espresso. The first machine for making espresso was built and patented by Angelo Moriondo of Turin, Italy, who demonstrated a working example at the Turin General Exposition of 1884. He was granted patent no. 33/256 dated 16th May 1884 (according to the “Bollettino delle privative industriali del Regno d’Italia”, 2nd Series, Volume 15, Year 1884, pages 635 – 655). A certificate of industrial title was awarded to Mr. Moriondo Angelo, of Turin, for an invention called “New steam machinery for the economic and instantaneous confection of coffee beverage, method ‘A. Moriondo’, Plate CXL".
In 1901 Luigi Bezzera of Milan patented improvements to the machine. Bezzera was not an engineer, but a mechanic. He patented a number of improvements to the existing machine, the first of which was applied for on the 19th of December 1901. It was titled “Innovations in the machinery to prepare and immediately serve coffee beverage” (Patent No. 153/94, 61707, granted on the 5th of June 1902). In 1905 the patent was bought by Desiderio Pavoni who founded the “La Pavoni” company and began to produce the machine commercially (one a day) in a small workshop in Via Parini in Milan. |
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| Turkish coffee is a method of preparing coffee. Roasted and then finely ground coffee beans are boiled in a pot (cezve), usually with sugar, and served in a cup where the grounds are allowed to settle. This method of serving coffee is found in the Middle East, North Africa, the Caucasus, and the Balkans. Turkish coffee is a method of preparation, not a kind of coffee. Therefore, there is no special type of bean. Beans for Turkish coffee are ground or pounded to the finest possible powder; finer than for any other way of preparation. The grinding is done either by pounding in a mortar (the original method) or using a burr mill. Most domestic coffee mills are unable to grind finely enough; traditional Turkish hand grinders are an exception. |
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| Indian filter coffee, also known as "filter coffee" and "South Indian coffee" is a sweet milky coffee made from dark roasted coffee beans (70–80%) and chicory (30–20%), especially popular in the southern states of Tamil Nadu, Karnataka & Andhra Pradesh. The most commonly used coffee beans are Arabica and Robusta grown in the hills of Tamil Nadu (Nilgiris District, Yercaud and Kodaikanal), Karnataka (Kodagu, Chikkamagaluru and Hassan), and Kerala (Malabar region). Outside India, a coffee drink prepared using a filter may be known as Filter Coffee or as Drip Coffee as the water passes through the grounds solely by gravity and not under pressure or in longer-term contact. |
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| UTZ Certified is a label and program for sustainable farming of agricultural products launched in 2002, which claims to be the largest program for coffee in the world. It was formerly known as "Utz Kapeh", meaning 'Good Coffee' in the Mayan language Quiché, hence the current 'UTZ certified good inside' logo. On 7 March 2007, the Utz Kapeh Foundation officially changed its name and logo to UTZ Certified. UTZ Certified is a foundation for the worldwide implementation of a standard for responsible coffee, cocoa, tea and rooibos farming and sourcing. UTZ certified cooperatives, estate farms and producer groups comply with the code of Conduct for the respective products. This code is a set of criteria for sustainable and professional coffee growing, which includes socially and environmentally appropriate coffee growing practices, and efficient farm management.
UTZ Certified products are traceable from grower to end product manufacturers (e.g. in coffee this is the roaster); the foundation operates a web-based track-and-trace system, showing the buyers of UTZ certified products links to the certified source(s). Some coffee brands and retailers also provide their customers with this transparency through online coffee tracers. UTZ certified coffee is sold in almost 50 consuming countries, including the Netherlands, Belgium, France, UK, Scandinavia, Switzerland, Japan, USA and Canada. UTZ Certified coffee producers are located in Latin America, Asia and Africa. With an expanding range of programs for agricultural products, like cocoa, tea, rooibos tea and the traceability services for palm oil and cotton UTZ Certified has a presence in a growing number of producing and consuming countries. |
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| Organic coffee is coffee produced without the aid of artificial chemical substances, such as certain additives or some pesticides and herbicides. According to the center for Tropical Agricultural Research and Higher Education in Costa Rica (CATIE), 75% of the world's organic coffee comes from Latin America. The world's primary producer and exporter of organic coffee is Honduras. Brazil, Colombia and Mexico are also major coffee producers. Organic coffee production is generally on the rise in Latin America. As of 2010, about 10% of one-time organic growers had given in to conventional production due to price competition. However, this trend is reversing as consumers increasingly demand organic goods and investors step in to supply loans with manageable interest rates. |
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| Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Master Tasters". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body (the texture or mouthfeel, such as oiliness), sweetness (the perceived sweetness at the sides of the tongue), acidity (a sharp and tangy feeling at the tip of the tongue, like when biting into an orange), flavor (the characters in the cup), and aftertaste. Since coffee beans embody telltale flavors from the region where they were grown, cuppers may attempt to identify the coffee's origin. |
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| Bicerin is a traditional hot drink native to Turin, Italy, made of espresso, drinking chocolate and whole milk served layered in a small rounded glass. The word bicerin is Piedmontese for “small glass”. The beverage has been known since the 18th-century and was famously praised by Alexandre Dumas in 1852. It is believed to be based on the 17th-century drink "Bavareisa": the key distinction being that in a bicerin the three components are carefully layered in the glass rather than being mixed together. In the United States heavy cream may be used instead of milk. |
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| Cuban espresso (Café Cubano) is a type of espresso which originated in Cuba after espresso machines were first imported there from Italy. Specifically, it refers to an espresso shot which is sweetened with demerara sugar as it is being brewed, but the name covers other drinks that use Cuban espresso as their base. Drinking café cubano remains a prominent social and cultural activity within Cuba, Miami, West Palm Beach, Tampa and the Keys, as well as the Cuban exile community. Café Cubano is available in almost all coffee shops in Miami, making it a staple of local cuisine and tradition.
A common variant is that the drink is sweetened while the espresso is being brewed. In this version, the sugar (most often brown sugar) is packed above the coffee grounds in the espresso machine and allowed to pass with the hot water through the espresso puck while brewing. |
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| Yuanyang (coffee with tea) is a popular beverage in Hong Kong, made of a mixture of three parts of coffee and seven parts of Hong Kong-style milk tea. It was originally served at dai pai dongs (open air food vendors) and cha chaan tengs (cafe), but is now available in various types of restaurants. It can be served hot or cold. The name yuanyang, which refers to Mandarin Ducks, is a symbol of conjugal love in Chinese culture, as the birds usually appear in pairs and the male and female look very different. This same connotation of a "pair" of two unlike items is used to name this drink. |
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| Bica is the term used in Madeira and Lisbon for a “café” (coffee in Portuguese) which is similar to espresso, but longer than its Italian counterpart and a little bit smoother in taste. This is due to the fact that Portuguese roasting is slightly lighter than the Italian one. The Romanian style uses more milk.
In Porto it is called um Cimbalino and elsewhere in Portugal simple um café (a coffee in Portuguese) and always served in a Demitasse cup. Bica comes from the saying “Beba Isso Com Açúcar” (Drink That With Sugar) – because when the espresso-like drink was first introduced in Lisbon, people found it very bitter. Coffee shops started to put adverts asking people to “drink the espresso with sugar”, so the acronym BICA remained and paved the way for the “café” success in Portugal. |
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| Irish coffee is a cocktail consisting of hot coffee, Irish whiskey, and sugar (some recipes specify that brown sugar should be used, and that fresh cream should be floated on top), stirred, and topped with thick cream. The coffee is drunk through the cream. The original recipe explicitly uses cream that has not been whipped, although drinks made with whipped cream are often sold as "Irish coffee".
Although different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years, the original Irish coffee was invented and named by Joe Sheridan, a head chef at Foynes, County Limerick but originally from Castlederg, County Tyrone. From the mid 19th Century, earlier versions such as the Pharisäer and the Fiaker were served in Viennese coffee houses, both coffee cocktails served in glass, topped with whipped cream. The former was also known in northern Germany and Denmark around this time. Around the turn of the 20th century the coffee cocktail menu in the Viennese cafés also included Kaisermelange, Maria Theresia, Biedermeier-Kaffee and a handful of other variations on the theme. |
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